Herb-Roasted Vegetable and Goat Cheese Frittata

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable and Goat Cheese Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Goat Cheese Frittata

Savor a vibrant medley of roasted vegetables and creamy goat cheese nestled in a fluffy egg frittata, lightly infused with fresh herbs. Perfect for any meal of the day, this versatile dish delights with its rich blend of textures and balanced flavors that not only please the palate but also fit perfectly within your protein and calorie targets.

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NUTRITION

447kcal
Protein
31.5g
Fat
31g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup diced red bell pepper

1/2 cup sliced zucchini

1 cup baby spinach

1 oz goat cheese

1 tsp olive oil

1 tbsp mixed fresh herbs (basil, oregano)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    On a baking sheet, toss the diced red bell pepper and sliced zucchini with olive oil, salt, pepper, and half of the mixed fresh herbs.

  • 3

    Roast the vegetables in the oven for about 10-12 minutes until they are lightly softened and beginning to brown.

  • 4

    While the vegetables roast, whisk the eggs in a bowl and season with a pinch of salt and pepper.

  • 5

    Stir the baby spinach into the eggs, allowing its residual heat to begin softening the greens.

  • 6

    Once the vegetables are roasted, gently fold them into the egg mixture.

  • 7

    Pour the mixture into an oven-safe skillet or baking dish and crumble the goat cheese on top.

  • 8

    Bake for an additional 10-12 minutes until the eggs are set but still moist in the center.

  • 9

    Garnish with the remaining fresh herbs before serving.

Herb-Roasted Vegetable and Goat Cheese Frittata

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable and Goat Cheese Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Goat Cheese Frittata

Savor a vibrant medley of roasted vegetables and creamy goat cheese nestled in a fluffy egg frittata, lightly infused with fresh herbs. Perfect for any meal of the day, this versatile dish delights with its rich blend of textures and balanced flavors that not only please the palate but also fit perfectly within your protein and calorie targets.

NUTRITION

447kcal
Protein
31.5g
Fat
31g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup diced red bell pepper

1/2 cup sliced zucchini

1 cup baby spinach

1 oz goat cheese

1 tsp olive oil

1 tbsp mixed fresh herbs (basil, oregano)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    On a baking sheet, toss the diced red bell pepper and sliced zucchini with olive oil, salt, pepper, and half of the mixed fresh herbs.

  • 3

    Roast the vegetables in the oven for about 10-12 minutes until they are lightly softened and beginning to brown.

  • 4

    While the vegetables roast, whisk the eggs in a bowl and season with a pinch of salt and pepper.

  • 5

    Stir the baby spinach into the eggs, allowing its residual heat to begin softening the greens.

  • 6

    Once the vegetables are roasted, gently fold them into the egg mixture.

  • 7

    Pour the mixture into an oven-safe skillet or baking dish and crumble the goat cheese on top.

  • 8

    Bake for an additional 10-12 minutes until the eggs are set but still moist in the center.

  • 9

    Garnish with the remaining fresh herbs before serving.